• 26 Ratings

This chicken and squash main dish is sprinkled with arugula, a peppery salad green, just before serving. Add it to your list of favorite recipes that can be prepared in less than 30 minutes.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove string from chicken, if present, and quarter chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken quarters, skin side down, 3 to 4 minutes or until brown. Remove from skillet. Add squash, garlic, and 1/4 teaspoon each salt and pepper to drippings in skillet. Cook 2 minutes, stirring occasionally.

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Instructions Checklist
  • Return chicken to skillet, skin side up. Cook, covered, over medium heat about 10 minutes or until chicken is heated through and squash is tender, adding the tomatoes the last 2 minutes of cooking. Transfer chicken and squash mixture to platter and sprinkle with arugula. Makes 4 servings.

Nutrition Facts

385 calories; 21 g total fat; 4 g saturated fat; 4 g polyunsaturated fat; 11 g monounsaturated fat; 125 mg cholesterol; 277 mg sodium. 684 mg potassium; 6 g carbohydrates; 2 g fiber; 0 g sugar; 42 g protein; 292 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 14 mg niacin equivalents; 1 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 3 mg iron;

Reviews

26 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2